Directions
Pour 1/3 of the the olive oil into a small saucepan. Heat over medium-low heat and toast garlic for 5 minutes until edges are a tiny bit golden. If it is browning too fast turn down heat. Add rest of oil and heat until edges of garlic are bubbling. Reduce to low and cook for 20 minutes. Allow to cool and strain through fine sieve. Make sure no garlic bits or skins are left (can make oil go rancid quickly) and pour into clean jar and store in fridge.
Recipe Note
I like to make this in smaller batches so as it keeps safely for a week. If you go through it quickly feel free to make larger batches.
